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Simple Tomato Paste

Firmer and less watery than other types, paste tomatoes are perfect for canning, cooking, and making intensely flavored tomato paste, which enhances numerous dishes.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, March 2007


  • 3 tablespoons extra-virgin olive oil
  • 3 pounds paste tomatoes, coarsely chopped
  • 1/4 teaspoon coarse salt


  1. Preheat oven to 250 degrees. Heat oil in a large, heavy saucepan over medium heat. Add tomatoes and salt. Cook, stirring occasionally, until the tomatoes have broken down, 5 to 10 minutes.

  2. Pass tomatoes through a food mill or a fine sieve; discard seeds and skin.

  3. Pour sauce evenly onto a rimmed baking sheet. Bake until mixture begins to thicken, about 3 hours. Stir with a rubber spatula to redistribute, and spread evenly on sheet. If tomato mixture no longer fills sheet, transfer to a smaller sheet.

  4. Bake until liquid has completely evaporated and mixture has thickened, about 3 hours more, stirring every 30 minutes.

Cook's Notes

The tomato paste can be refrigerated in an airtight container up to 3 weeks or frozen up to a year.

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